Name: Lamb and pasta niçoise
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 375 gram penne pasta; 1 tablespoon olive oil; 600 gram lamb fillets; 4 large tomatoes, chopped coarsely; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 1 cup black olives, seeded, chopped coarsely; 2 tablespoon baby capers, rinsed, drained; 12 (150g) marinated artichoke hearts, drained, quartered; 1 cup fresh flat-leaf parsley leaves, loosely packed

Ingredients

375 gram penne pasta

1 tablespoon olive oil

600 gram lamb fillets

4 large tomatoes, chopped coarsely

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

1 cup black olives, seeded, chopped coarsely

2 tablespoon baby capers, rinsed, drained

12 (150g) marinated artichoke hearts, drained, quartered

1 cup fresh flat-leaf parsley leaves, loosely packed

Method

1.In a large saucepan of boiling water, cook pasta, uncovered, according to packet instructions; drain.

2.Meanwhile, in a large frying pan, heat half the oil on medium heat; cook the lamb, in batches, for about 2-3 minutes, or until browned all over and cooked as desired. Cover; stand for 5 minutes, then slice thinly.

3.In a large saucepan, heat the remaining oil on medium heat; cook tomato, garlic and chilli, stirring, for about 2-3 minutes, or until tomato softens. Stir in olives, capers and artichoke.

4.Return lamb to pan with pasta and parsley; toss gently until heated through. Serve.

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Ingredients

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